Chocolate semifreddo (2)
Instructions
Work the butter to cream with the icing sugar, then add the egg yolks, melted chocolate, 2 teaspoons of rum and egg whites.
Pour the mixture into a mold with hole, moistened with rum.
Put in the fridge for 5-6 hours, then serve with zabaglione or tipped cream.
Ingredients and dosing for 4 persons
- 100 g of butter
- 100 g of icing sugar
- 3 eggs
- 200 g of melted chocolate
- Rum